Description
A creamy and delicious Keto Matcha & Coconut Rice Pudding that is perfect for a low-carb dessert.
Ingredients
Scale
- 1 cup riced cauliflower (fresh or frozen)
- 1 cup full-fat coconut milk
- 1 tablespoon matcha green tea powder
- 2 tablespoons erythritol or your choice of keto-friendly sweetener
- 1 teaspoon vanilla extract
- 1/4 teaspoon sea salt
- 1/4 cup unsweetened shredded coconut
- 1 tablespoon chia seeds (optional, for extra crunch)
Instructions
- Heat a medium-sized saucepan over medium heat.
- Add the riced cauliflower and pour in the coconut milk, stirring to combine.
- Sprinkle in the matcha powder, erythritol, vanilla extract, and sea salt, mixing thoroughly.
- Allow the mixture to come to a gentle simmer, then reduce the heat to low.
- Let it cook for approximately 10-15 minutes, stirring occasionally, until thickened to a creamy pudding-like texture.
- If using, fold in chia seeds and shredded coconut during the last few minutes of cooking.
- Remove from heat and let it sit for a few minutes to cool slightly.
- Transfer the pudding into individual serving bowls or jars and enjoy warm or chilled.
- For a silkier consistency, blend with an immersion blender before serving.
- Enhance with whipped cream or additional shredded coconut on top.
Notes
- For a chocolate variation, swap matcha for unsweetened cocoa powder.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Keto
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 2g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg